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Shipton Mill

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Tom Barnes

tom's recipes

  • Currently 3.66666666667
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Wholemeal with a flying sponge
  • Currently 2.8813559322
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Bread maker chestnut loaf.
  • Currently 2.38613861386
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Baguettes a la Clive
  • Currently 2.70535714286
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Clive's crusty rolls
  • Currently 2.62248995984
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Clive's "chilled sponge" baguette
  • Currently 2.89147286822
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How to make a Rye Mother

Recipes tom has rated

  • Currently 3.66666666667
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The Yeomans loaf or English Maslin or French pain de campagne
  • Currently 2.6
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100% Rye Schwarzbrot
  • Currently 3.57142857143
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New York Deli Rye
  • Currently 2.71428571429
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Bath Buns
  • Currently 2.52941176471
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Cream buns
  • Currently 3
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Sourdough Cider Fruit Buns
  • Currently 3.58333333333
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Crusty white loaf
  • Currently 2.45454545455
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Crusty spelt bread
  • Currently 3.08163265306
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Overnight sourdough wholemeal pot loaf
  • Currently 2.96610169492
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Overnight yeasted wholemeal pot loaf
  • Currently 2.79166666667
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New York Pot Loaf
  • Currently 3.07185628743
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Crusty White Sourdough Bread
  • Currently 3.22352941176
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Sourdough Starter or Leaven
  • Currently 3.56074766355
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Why are some of my cookies cracked when others aren't
  • Currently 2.62913907285
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Rye Bread with sunflower seeds
  • Currently 3.10062893082
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Wholemeal Cheese and Walnut Scones
  • Currently 2.93277310924
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How do you stop loaves sticking to a proving basket
  • Currently 2.26717557252
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Is Shipton Mill flour fortified?
  • Currently 2.8813559322
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Bread maker chestnut loaf.
  • Currently 3.12334801762
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Can you over-knead dough?
  • Currently 3.20444444444
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How can I adapt my recipe for Chestnut loaf?
  • Currently 2.71573604061
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Authentic Ciabatta
  • Currently 2.81318681319
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Do you have any tips on the actual baking process?
  • Currently 3.08633093525
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German numbering ...
  • Currently 3.10924369748
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White with Rye and Hemp Seeds
  • Currently 2.64457831325
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Ciabatta
  • Currently 3.29906542056
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Does a mixer make dough more quickly?
  • Currently 2.87
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Any hints for making rye in a bread machine?
  • Currently 2.95180722892
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Can you make ciabatta in a bread machine
  • Currently 2.80722891566
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Problems moving proved loaves without damage
  • Currently 2.6694214876
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Can I bake your soda bread in a bread machine
  • Currently 2.89147286822
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How to make a Rye Mother
  • Currently 2.62248995984
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Clive's "chilled sponge" baguette
  • Currently 2.70535714286
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Clive's crusty rolls
  • Currently 2.98148148148
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What flour for Panetone?
  • Currently 2.91803278689
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Soggy dough that won't rise
  • Currently 2.55871886121
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Which flour for traditional British breads?
  • Currently 2.99245283019
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Part-bake and freezing
  • Currently 2.85714285714
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Ideas for Chestnut flour
  • Currently 2.60666666667
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Carrot and Watercress Twist
  • Currently 3.12080536913
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Luxury Chocolate Cake
  • Currently 2.73154362416
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The Boss's Favourite Carrot Cake
  • Currently 2.66242038217
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Wheat Free Bread
  • Currently 2.77700348432
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Old-Fashioned Oatmeal Loaf
  • Currently 2.70934256055
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Student’s Curry Chicken Beany Pasty
  • Currently 3.03194888179
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Chocolate Nut Brownies
  • Currently 2.76699029126
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Rye Bread Using a Sour Dough
  • Currently 2.80459770115
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Classic French Bread
  • Currently 3.03322259136
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Matt's Chilli Bread
  • Currently 2.9025974026
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Rustic Flax Seed-Currant Bread
  • Currently 2.68518518519
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The Mill Loaf